RASPBERRY LEMONADE CAKE

INGREDIENTS

– 200g oat flour
– 1tbsp baking powder
– 200g  ery-bronze (gifted) OR brown sugar
– 185ml vegan buttermilk
– 125g non-dairy yogurt
– 60ml oil
– Juice of 3 lemons
– Raspberries
– Vanilla extract
TOPPINGS
– icing (powdered sugar + water + mashed raspberries until thickened)

INSTRUCTIONS

1. Preheat oven to 180°C.

2. Make the vegan buttermilk. Add 1tbsp
apple cider vinegar to the milk and set aside to thicken and curdle.

3. Mix together dry ingredients and wet into a separate bowl. Pour wet into dry, mix well and fold in the raspberries.

4. Pour into a cake pan and bake for 45-60 minutes or until a toothpick comes out clean.

5. Allow to cool before adding icing and toppings. Enjoy!